Thai Crab Cakes
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound lump crab meat, picked over for shells
- 2cups cooked basmati rice, cold
- 2jalapeno peppers, seeded and minced
- 1tablespoon grated lemon zest
- ¼cup chopped fresh basil
- 3tablespoons chopped fresh mint
- 2teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 2eggs, beaten
- ¼cup dry bread crumbs
- 2tablespoons olive oil
Nutritional analysis per serving (12 servings)
107 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
- Step 2
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the cakes until nicely browned and firm, about 1½ minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
Private Notes
Comments
We really liked this, yet it also had to do with the fact that we were using high quality lump crab, and it was hard not to do well by it. I would bump up the flavors next time, including adding more chili. The use of shrimp is really good for adding flavorsome filler, yet you definitely need to chill the mixture before using. Served with some mayo flavored with sriracha and lime and a small salad.
Advertisement